Truffle Parmesan Fries (Print version)

Crispy homemade fries tossed with aromatic truffle oil and freshly grated Parmesan cheese for a decadent, savory side.

# What You Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, peeled and cut into fries
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper

→ Seasoning & Garnish

05 - 2 tbsp truffle oil
06 - 0.33 cup freshly grated Parmesan cheese
07 - 2 tbsp fresh parsley, finely chopped
08 - Salt to taste

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat thoroughly dry with a clean kitchen towel.
03 - In a large bowl, toss the fries with olive oil, salt, and pepper until evenly coated.
04 - Spread the fries in a single layer on the prepared baking sheet. Bake for 30–35 minutes, flipping halfway through, until golden and crispy.
05 - Remove the fries from the oven and immediately transfer to a large bowl. Drizzle with truffle oil and toss well to coat.
06 - Sprinkle with grated Parmesan and parsley, and toss again. Season with extra salt if desired.
07 - Serve hot and enjoy.

# Expert Advice:

01 -
  • They taste like something you'd order at a bistro, but they come together in your own kitchen with ingredients you probably already have.
  • The truffle oil transforms regular fries into something you'll crave long after the plate is empty.
02 -
  • Drying the fries completely after soaking is non negotiable, any moisture left on them will steam instead of crisp in the oven.
  • Don't skip flipping them halfway through baking or you'll end up with one golden side and one pale soggy side.
03 -
  • If you have an air fryer, use it at 400°F for about 20 minutes, shaking the basket halfway through for even crispier results.
  • Grate your Parmesan fresh right before tossing, the pre grated stuff doesn't melt or cling the same way and you'll miss that creamy coating.
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